Want A Healthier Version of the Potato Curry?  This Vegan Sweet Potato Curry Recipe Uses All the Traditional Indian Spices and Seasonings. Serve with Naan or Rice

This might not come as a shock to you: I am a HUGE fan of curry.

Curry is on the menu about three times a week.  There are many variations to curry, but, my favorite remains the lentil curry.

Sweet Potato Curry - A delicious, healthy recipe for curry. This Indian recipe is perfect dinner recipe for vegetarians, vegans and meat lovers

If you do a Google image search for curry, you will see a colorful spread of curries.  They also rang from very easy curry recipes to very intricate curry styles.  I have seen curries with Italian flavors and they look amazing.

My favorite curry is the corn on the cob curry and watermelon curry.  The best part about these curries is that you can serve it with naan or rice.  They make for a very hearty dinner

I use boiled sweet potatoes for this recipe.  You can also bake sweet potatoes and cut them into cubes.

Sweet Potato Curry - A delicious, healthy recipe for curry. This Indian recipe is perfect dinner recipe for vegetarians, vegans and meat lovers

Today’s curry the sweet potato curry.  I have often been asked, “How do you make curry?”   Now, I will just direct them to this recipe.

I came up with sweet potato curry because many people find potatoes to be somewhat unhealthy.  I don’t necessarily agree with that, but, I am happy to provide a healthier version.

This is a vegan curry recipe, but, feel free to make this curry according to your tastes. 

Also, if you are inclined to do so, this can turn into a slow cooker curry recipe. 

Take all the ingredients and place them into a slow cooker.  It should take about 7-10 hours, depending on your slow cooker.  I like to put them at “High” when I start the cooking. 

After about 4 hours, change it to low and let it cook for another 4 hours.  Be sure to stir it often.

This Indian recipe is one of my favorite recipes to showcase on my blog.  Indian cooking can be fun to make and eat, but, you have to put up with the heavy spice aroma.

What is your favorite Indian Curry?

how to make sweet potato curry

Sweet Potato Curry

Sweet Potato Curry made with Indian spices and served with naan or rice
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 3 people
Calories 820 kcal



  • In a heated, medium pan, add the oil
  • Let it heat for about 30 seconds, then add the mustard seeds
  • When the seeds start popping, add the cumin seeds, bay leafs and curry leaves
  • Add the onions and stir well
  • Allow the onions to caramelize
  • Add the ginger, garlic, Thai and habanero chillies
  • Stir well for about 15 seconds
  • Add the turmeric and red chilli powder
  • Add the pureed tomatoes and tomato paste
  • Add all the remaining spices, salt and brown sugar
  • Let this mixture cook until you see all the oil separate. Shouldn’t be more than 15 minutes.
  • Add the sweet potatoes and stir well
  • If you are using the flax seed meal, add it now.
  • Stir until everything has blended well
  • Add the water and apple cider vinegar
  • Boil for a few more minutes (about 5 minutes)
  • Adjust the spices according to your taste
  • Garnish with Coriander and serve with rice and / or naan


Nutrition info is approximate!


Calories: 820kcal
Keyword How to make sweet potato curry, what can you make with sweet potato
Tried this recipe?Let us know how it was!

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  1. Hi, I chanced upon your lovely blog today. Just got off your ‘About’ page and I must mention that we have few things in common – love for tomatoes and cooking being therapeutic. 🙂 I am so glad to see you blogging Indian food.

    Rini, if you were to make this dish again, try adding asafoetida to the tempering, at the time of adding the mustard seeds. Add 1/4 tsp of asafoetida and it adds a wonderful flavor to the dish.

    1. Thank you, Sailu. I am so happy that you liked this recipe. I like your butter paneer masala recipe and will make it soon. I want people to use Asafoetida as often as possible. However, most of my audience doesn’t have easy access to it. I recommend it from time to time and hopefully people will start using it more.

  2. Rini! I am so intrigued by this curry recipe! I’ve been wondering how to make curry from scratch ever since I saw chef Nong Poonsukwattana make it on Chopped a while back. Thanks so much for posting these instructions! I’m wondering though–I have an herb in my garden that is called “curry” but it doesn’t look like what you have shown in your photo. It looks really similar to rosemary but it smells like “curry”. Are you familiar with it? Do you use it?

    1. Thank you, Tracey. It has been a while since we talked. Hope all is well with you. I am not sure what your curry leaves may look like. I think you may have the Curry PLANT not the Curry Leaves? The curry plant is not edible, but, the curry leaves are edible.